Vegan Tortilla Soup

When a heavy Mexican meal doesn’t appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 
When a heavy Mexican meal doesn’t appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 

Vegan Tortilla Soup

Serves 6

Ingredients:

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  • 1 tablespoon olive oil
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  • 3 cups jarred tomato salsa
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  • 3 cups vegetable broth
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  • Zest of 1 lime
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  • Vegetable oil for frying
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  • 8 small corn tortillas, cut into 1-inch strips
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  • Salt and freshly ground black pepper to taste
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  • Vegan sour cream to taste
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  • Vegan shredded cheese of your choice
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  • 1 large, ripe peeled, pitted and diced avocado
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  • 1 lime, cut into wedges

Directions:

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  1. In a large saucepan, heat olive oil over medium high heat.
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  3. Add salsa and cook, stirring often, for 10 to 12 minutes or until salsa begins to reduce and thicken.
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  5. Add the broth and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.
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  7. Meanwhile, pour 1/4-inch vegetable oil into a frying pan. Bring to medium-high heat.
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  9. When oil is hot, add tortilla strips, in batches, and fry until crisp. Do not walk away from the stove, the strips will cook quickly. Transfer to a plate lined with paper towels to drain.
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  11. Taste soup and season with salt and pepper.
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  13. Ladle into bowls and top with sour cream, shredded cheese, avocado, and tortilla strips. Serve with lime wedges.

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